Liverpool’s First Restaurant Week

Liverpool’s Commercial District is hosting its first Restaurant Week with a mouth-watering menu of meal deals and tasty prizes to be won.

The Liverpool BID Company is promoting the themed event from Monday-Sunday, 25th – 31st January, to showcase the quality and variety of the district’sblossoming food sector.

A total of 16 award-winning eateries have signed up to the week, offering a range of money-saving offers across several international cuisines – from Japanese to Brazilian and Tapas to Scouse – with manyof them tempting taste buds and bank balances with an amazing 50% off the bill.

Other highlights of the week include a wine tasting event at Fazenda on Thursday evening (28th) and NYL Restaurant & Bar launching its first ‘Fizz Friday’ (from 5pm on 29th) – live music, special discounts and a new Cocktail menu – while prizes include a Rodizio meal for 8 people at Viva Brazil worth £200 to a meal for two at Olive and Etsu.

The prizes can be won via feedback forms, which have been placed in every participating venue with respondents entered into a prize draw, and social media competitions.

The BID Company will be using its own online platforms, which reach more than 75,000 people a week, as well as the ThIS Liverpool App and local media to publicise the offers.

The launch of Restaurant Week comes as the Commercial District BID puts plans in place to continue its successful track record into 2021, with it ready to launch its new 5 year business plan in February before going to a month-long renewal ballot that ends on March 17.

Tracey Crosbie, Events Manager at Liverpool BID Company, said: “Liverpool city centre has seen a phenomenal growth in the number and quality of restaurants in recent years – and none more so than in the Commercial District.

‘’’We wanted this new Restaurant Week to be a platform to celebrate what our multi-talented chefs produce every day in the Commercial District and we’ve been delighted with the response and the genororisty of the offers.

“It’s a win-win for both the eatery and the diner and we’ll be looking to build on the success by hosting future Restaurant Weeks.”